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Butter chicken

Name: Butter chicken
Cook time: 20 min
Yield: 2
Cuisine: Delhi, India

with cardamom rice, roast broccolini, garlic naan and raita

Ready in around 20 mins

RECIPE FACT:

The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.

Nutritional Info:

Energy: 3916kj (935Kcal)
Protein: 46g
Carbohydrate: 100g
Fat: 43g
Contains: Milk, Gluten & Soy

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING

Preheat the oven to 200⁰C (fan-bake).
1. TO PREPARE THE CAPSICUM AND COOK THE BROCCOLINI:

Remove the roasted capsicum from its packaging, discarding any liquid and slice into 1 cm strips and set aside. Trim the end off the broccolini. Place the broccolini onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 10-12 mins. When the broccolini has 5 minutes left place the garlic naan bread on a baking tray and warm in the oven for 4-5 mins. Remove from oven and slice the naan into quarters and season with a little salt.
2. TO COOK THE BUTTER CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each piece into 3 even pieces. Heat a drizzle of cooking oil in a large deep side non-stick frying pan over a medium-high heat. Add the chicken and fry for 3-4 mins, turning regularly. Add the butter chicken paste, coconut cream and the sliced roasted peppers, and stir to combine. Continue to cook for a further 4-5 mins. Remove from the heat and season with salt and pepper.
3. TO HEAT THE CARDAMOM RICE:

Microwave option (preferred): Open the bag of steamed cardamom rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed cardamom rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot. Roughly chop the coriander leaves including the stalk.
TO SERVE:

Place a serving of cardamom rice on each plate and ladle the butter chicken on top. Garnish the butter chicken with a drizzle of raita and a sprinkle of chopped coriander. Serve with roasted broccolini and the toasted naan on the side.